roasted cauliflower salad with creamy honey mustard vinaigrette.

roasted cauliflower, why didn’t I think of that? I’m kinda sick of straight up cauliflower since I eat it regularly as part of my diet, so anything different is much appreciated, same with all of the other components and flavors in this salad, thank you!


roasted cauliflower salad with creamy honey mustard vinaigrette.

Cauliflower and chickpeas, roasted with olive oil, smoky chipotle, paprika, and garlic until lightly charred, crisp, and delicious. All tossed together with a simple honey mustard vinaigrette.

INGREDIENTS

  • 1 large head of cauliflower, cut into florets
  • 1 can (14 ounce) chickpeas, drained
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon chipotle chili powder
  • 2 teaspoons smoked paprika
  • 2 cloves garlic, minced or grated
  • 1/2 teaspoon crushed red pepper flakes
  • kosher salt and black pepper
  • 6 cups mixed greens
  • 2 Persian cucumbers, sliced
  • 1/4 cup fresh herbs, such as parsley, basil, and or dill, roughly chopped
  • 2 tablespoons fresh chopped chives
  • 4 ounces feta cheese, crumbled
  • 1-2 avocados, sliced

CREAMY HONEY MUSTARD VINAIGRETTE

  • 1/4 cup extra virgin olive oil
  • juice of 1 lemon
  • 3 tablespoons honey
  • 2 tablespoons dijon mustard
  • 2 tablespoons tahini
  • 2 tablespoons apple cider vinegar
  • kosher salt


INSTRUCTIONS

  1. Preheat oven to 425 degrees F.
  2. On a large rimmed baking sheet, combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.
  3. get the full instructions @ halfbakedharvest.com

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